1 grapefruit
1 lemon
1 orange
Sugar - 3/4 c. to each c. fruit

Squeeze juice from fruit. Grind peels and pulp in food processor. Measure juice and ground fruit together and add twice its volume of water. Bring fruit and water to a boil in a non-reactive pan and simmer until the mixture is tender and reduced to half the original volume. Add 3/4 cup of sugar for each cup of fruit.

In deep non-reactive pan stir together fruit and sugar and bring to a fast boil. Reduce heat to slow boil; stir occasionally and test after 20-25 minutes. If a skin forms, the marmalade is ready to pot. If it is not ready, bring to a rapid boil for 5 more minutes and test again. Ladle into preheated, sterilized jars. Cover marmalade while hot with melted paraffin wax to seal.